(MEATLESS MONDAYS/VEGAN RECIPES) Celebrate Cinco de Mayo with this new take on the taco. These tacos are tofu- and quinoa-based and are topped off with a sweet chipotle sauce that brings it all together.
This recipe calls for frying taco shells to make this dish restaurant-style, but if you would like to omit the oil you can bake the tortillas flat on a lined baking sheet to make tostadas. Enjoy on Cinco de Mayo and all year long! — Global Animal
Yield: 8 -12 servings
2 packages Savory Flavored Tofu (or marinate plain tofu in soy sauce)
1 package Corn Tortillas
2 cups Quinoa, cooked
2 cups of Lettuce, shredded
Canola Oil for frying
For Sweet Chipotle Sauce
1 cup Agave Necter
1/4 tsp Chipotle Powder
1 pinch Sea Salt
1 pinch Black Pepper
1/4 cup Barbecue Sauce
Heat 1 tbsp of canola oil in a large frying pan. Cut the tofu into cubes and add to the frying pan. Stir fry until crisp on all sides.
Fill a large frying pan with about half an inch of the canola oil and heat. Once the oil is hot, place a corn tortilla flat in the frying pan and let it cook for about 30 seconds. Then hold up one side of the tortilla with a spatula, forming the shape of a taco shell. Hold for about 30 seconds and then flip the shell over. Cook the other side for another 30 seconds while holding the other side up with the spatula. Place on a plate with a paper towel to dry and continue cooking tortillas in this way.
Build your tacos by adding the quinoa, then the tofu, and top with lettuce. Add sweet chipotle sauce to taste.